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Recipes
Icewine Creme Brûlée
By smyth77
from baking with anna olsen
- Custards
- 2 1/2 cups whipping cream
- 3/4 cup sugar
- 1/2 cup Icewine or other sweet dessert wine
- 2 tablespoons lemon juice
- Oat Brûlée & Assembly
- 1/4 cup maple syrup
- 3 tablespoons regular rolled oats (not instant)
- 1 1/2 cups mixed fresh berries, such as raspberries, blueberries, strawberries, blackberries
Peanut Butter Balls
By smyth77
Beat sugar, peanut butter and butter until light and fluffy
- 1 cup powdered sugar
- 1/2 cup peanut butter
- 3 tbsp butter
- 8 squares semi-sweet chocolate
Peanut Butter and Jelly Bars
By smyth77
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edge...
- Nonstick vegetable oil spray
- 1 1/2 cups unbleached all purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup smooth peanut butter
- 3/4 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup grape jelly or other jelly or jam
- 2/3 cup coarsely chopped salted dry-roasted peanuts
Chocolate Cupcakes with Peanut Butter Icing
By smyth77
Preheat the oven to 350 degrees F
- Kathleen's Peanut Butter Icing:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup good cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- Kathleen's Peanut Butter Icing, recipe follows
- Chopped salted peanuts, to decorate, optional
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
French Toast Sticks
By smyth77
In a shallow bowl, combine egg whites, milk, cinnamon and nutmeg
- 6 egg whites
- 1 cup skim milk
- 1/4 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1 tbsp olive oil
- 6 slices whole-wheat French bread, each cut into 4 4-inch (1/2-inch thick) pieces
- 3 tbsp pure maple syrup
Herbed Turkey Meatballs
By smyth77
Make the meatballs Preheat an oven to 425°F
- 1 Tbs. unsalted butter
- 1/2 yellow onion, finely chopped
- 1 small celery stalk, finely chopped
- 1 lb. ground turkey
- 1 cup fine fresh bread crumbs
- 1 egg
- 2 Tbs. chopped fresh oregano
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2/3 cup fresh orange juice
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
Portobello Mushroom Lasagna
By smyth77
Preheat the oven to 375 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
Rice Pudding
By smyth77
Cook on low heat for 1 hour
- 1/3 cup rice
- 1/3 cup sugar
- 1/3 tsp salt
- 3 cups milk
- 1/2 - 3/4 cup raisins
- 1 tsp vanilla
Parmesan Pasta with Chicken and Rosemary
By smyth77
Cook the pasta according to directions
- 12 oz orcchiette pasta
- 1 rotisserie chicken
- 2 tbsp fresh rosemary, chopped
- 3/4 cup parmesan, grated
- salt and pepper to taste
Smoky Corn Chowder with Bacon
By smyth77
Heat a large pot over medium
- 6 slices bacon, chopped
- 1 leek (white part only), finely chopped
- 1 russet potato, finely chopped
- 2 cups frozen or canned corn kernels
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 398 ml can creamed corn
- 1 sprig of thyme or 1/2 tsp dried thyme
- 1 bay leaf